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Enchiladas are so delicious and this Layered Chicken Enchiladas pack a lot of flavor into one meal. You don’t need to worry about rolling so these get on the table nice and quick! The best part about this is that the chicken slow cooks all day so the most labor intensive part is shredding the chicken!
2 cups red enchilada sauce (see here)
8 tortillas, cut into quarters
1 16 oz can black beans, drained
1 16 oz can whole kernel corn, drained
1 lb boneless chicken breasts
1 cup chicken broth
1 package taco seasoning
2 cups shredded cheddar
1 ripe avocado, de-pitted and diced
Sour cream (optional)
1) Prep the chicken either a day ahead or the morning of: Rub down chicken breasts with the taco seasoning. Pour 1 cup chicken broth into crockpot and add chicken. Cook on high for 4-6 hours until tender, then shred. Set aside.
2) Preheat oven to 375 degrees. Spray down 9 x 13 inch baking pan. Pour 1/2 cup enchilada sauce in the bottom of the dish and spread over the bottom. Top with tortilla quarters until bottom of dish is covered. Sprinkle with half the black beans and corn. Then add half the chicken and 1 cup of cheese. Repeat starting with tortillas to make another layer.
3) Pour remaining enchilada sauce on top and the rest of the cheese. Cover with foil and bake for 25 minutes. Remove foil and continue baking for another 10 minutes until cheese is fully melted. Remove from oven, sprinkle with avocado. Serve with sour cream.